Myrtle meatballs are a very tasty dish, perfect as an appetiser or, in larger quantities, as a main course, too.
Myrtle is a typical Sardinian shrub and here gives the meatballs a unique flavour, recalling the scents of this proud and untamed land.
This dish is made even more unique by the use of apples both in the mixture and as a garnish.
Follow each step of this recipe if you want to prepare delicious myrtle meatballs.
To cook myrtle meatballs, first wash, peel and finely grate one apple, then place it in a bowl with the minced veal meat, one egg and the lemon zest. Season with salt and pepper and work the mixture with your hands to combine all the ingredients.
Use the mixture to create some meatballs around the size of a walnut, then coat them in flour and place them on a tray.
Wash the remaining two apples and, without peeling them, finely slice them.
Heat a saucepan with 40g of butter and, when this has melted, start cooking the meatballs, adding a little salt and pepper. Sauté them for a couple of minutes over a high heat, then douse with the white wine and cook for 12 minutes over a medium heat.
Melt the remaining butter in another pan and add the myrtle branches and apple slices. Season with salt, pepper and one spoonful of sugar. Let this cook over a medium heat so that the apple slices slowly caramelise, then add the apple cider vinegar. When this has evaporated, turn off the heat.
Place the caramelised apple slices on a dish and place the meatballs on top of them. Serve hot.
- Minced veal meat600 g
- Arborea butter60 g
- Myrtle2 branches
- Dry white wine100 ml
- Apple cider vinegar2 tbsp
- Zest of one lemon
- Sugar1 tbsp
- 00 Flouras required
- Saltas required
- Pepperas required